Featured Kentucky Proud Author
Rona Roberts
Being a Wayne County native what is the food you remember most from your childhood?
Morel mushrooms from secret spots on our farm, fried crappie from Lake Cumberland, and fresh sweet English peas from our garden every spring.
What is something about sorghum that most people don’t know?
It's the fifth highest anti-oxidant food in the world! Using sorghum instead of replacing brown sugar on your oatmeal or sweetener in your coffee helps your body repair damage and stay strong.
What are the 3 Kentucky food ingredients that are always in your pantry (besides sorghum, of course)?
Weisenberger Mill unbolted white cornmeal, Elmwood Stock Farm's pastured organic eggs, JD Country Milk's pastured, hormone-free, low-temp pasteurized buttermilk
Sorghum Crinkles
In Rona's parents' kitchen, children delighted in making and eating this cookie for more than 50 years. These chewy, crackly, spicy treats taste like fall in Kentucky. Betty Crocker (aka General Mills) may have developed the original recipe.
- ¾ cup shortening
- 1 cup brown sugar (packed)
- 1 egg
- ¼ cup sorghum
- 2 ¼ cups flour
- 2 teaspoons soda
- ¼ teaspoon salt
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- ½ teaspoon cloves
Mix shortening, sugar, eggs, and molasses. Sift together flour, salt, soda, and spices. Stir into molasses mix just until flour is fully blended. Dough will be stiff. Chill dough for several hours or overnight.
Roll into balls about the size of a walnut. Dip tops in granulated sugar. Place on cookie sheet and press thumbprint into each cookie. Put a drop of water into each thumbprint. Bake in 375 degree oven for 8 – 10 minutes, or until slightly browned. Makes about 4 dozen cookies.